Barramundi Ceviche with Peanut Milk
by
Kamlesh Negi
Barramundi is a fairly popular fish in India, especially in Bengal.
This spin on a ceviche is spiked with the widely available green Indian chili and uses homemade peanut milk, making for a silky, spicy, tangy and wholly addictive broth.
This is great as a starter or a light summer lunch.
- Level
Intermediate
- Cooking
1h+
- Overral
2h
- Ready
Barramundi Fish
1 filletPeeled Raw Peanut
½ cupGreen Chili
1Stems of Coriander
2tbspCherry Tomato
3Lime
1Fennel Flower
to tasteSesame Oil
2tbspSalt
to tasteWater
2/3 cup
Barramundi Fish
1 filletPeeled Raw Peanut
½ cupGreen Chili
1Stems of Coriander
2tbspCherry Tomato
3Lime
1Fennel Flower
to tasteSesame Oil
2tbspSalt
to tasteWater
2/3 cup
Barramundi Ceviche with Peanut Milk
Kamlesh Negi
Slice 1 green chili
Soak ½cup of peeled raw peanuts for 1h. Discard the water and add the peanuts to the blender, together with the chopped green chili and 1tbsp of chopped coriander stems
Add ⅓cup of water
Blend until smooth
Add ⅓cup of water and blend until combined
Strain the peanut milk through a fine mesh sieve, pressing to extract all the liquid. Place on the refrigerator to chill
Chop 1tbsp of coriander stems
Cut 3 cherry tomatoes into 6 equal parts
Slice 1 cleaned barramundi fillet into 0.5cm thick slices
Combine the chopped coriander stems with 1tbsp of sesame oil and salt to taste
Add the juice of ½ lime and mix to combine
Season the fish with ½ of the mix
Add the other ½ of the mix to the chopped cherry tomatoes
Season the peanut milk with salt to taste and 1tbsp of sesame oil
Add the juice of ½ lime and combine
Transfer ½ of the fish slices to each plate and garnish with the chopped cherry tomatoes
Add fennel flowers to taste
Add the peanut milk until it covers the edge of the dish. The barramundi ceviche with peanut milk is ready
Enjoy!